Behold! Warming, filling and healthy swede and carrot soup. This vegan soup recipe will absolutely satisfy your craving for warmth and nurture.
About this Swede and Carrot Soup recipe:
This is a modern take on the traditional “Steckrübeneintopf”(swede stew). “Steckrübe” is the German word for Swede. Traditionally made with common potatoes, I have substituted them in with sweet potatoes. You would serve this soup with meat. However I wanted to keep it simple and healthy, so this is a vegan version.
This recipe makes a large pot of soup. Fit to feed about 6 to 8 people. So, if there are not too many of you, consider halving the recipe ingredients or be prepared to freeze a batch for another day.
Ingredients:
- 1 kg swede
- 500 g carrots
- 1 kg sweet potato
- 300 gr leeks
- 1 red chilli (optional) – it does give it a quite sharp taste. Leave it out or spice the soup with cayenne pepper later if the desired if you are unsure.
- 3-litre vegetable stock
- 3 tablespoon balsamic vinegar (balsamic vinegar gives the stew it’s the traditional sweet and sour taste)
- 2 teaspoon honey (adds a warming sweetness)
- 3 tablespoon olive oil
- Salt, pepper to season.
How to make swede and carrot soup
- Prepare the swede, carrots, sweet potatoes and leeks, by cleaning and then pealing them. Slice the leeks. You need to cube the swede, carrot and sweet potatoes. Boil some water to prepare the vegetable stock. Heat the olive oil in the post and then fry the leeks until they start to brown.
- Now add the swede, carrots and sweet potatoes. Add the vegetable stock. Just enough to cover the vegetables. Bring to boil.
- Season the soup while boiling with salt, pepper and honey.
- Cook for around 80 minutes on medium heat. You want to make sure the swede and other vegetables are soft but not too mushy.
- Blend the soup once the vegetables are soup. This is optional. If you prefer a chunky soup, you can omit this step.
- Add in the balsamic vinegar and stir well.
- I would suggest reheating the soup before eating. You will find that the flavours intensify once you reheat the soup.
Tips for the BEST Swede and Carrot Soup
- Use a large pot for this soup. With at least 10 litre capacity.
- With a Swede soup, the texture is key. Check sporadically the texture while cooking. You do not want the swede to get too mushy.
- I suggest preparing the soup the night before you intend to eat it. It tastes even better when heated up the second time.
- Those of you who like some meat with your soup. Add a smoked sausage such as Krakauer (affiliate link) to the soup just after heating it. You could also add some stewing beef to the soup.
History of Swede in German Cooking
Swede has a bad reputation as being known as the food for the poor. In Germany it reminds people of post-war famine. Swedes that were originally produced as pig food, were repurposed in recipes after a bad potato harvest in 1916. In post World War One cookbooks written in 1917, you can find recipes for swede jams, soups and even swede coffee. They tried to make it more appetizing, by calling it “East-Prussian Pineapple” or “„Mecklenburgische Pineapple.“ Needless to say that you would be able to chase people with swede after that. [Source Wikipedia]
More Soup Recipes
- German Pea Soup
- German Potato Soup
- Swedish Vegetables Soup
- Roasted Butternut Squash Soup
- Red Pepper Soup with Feta
- Pea Soup with Mint and Spinach
Swede and Carrot Soup
Equipment
- large saucepan with a 10 liter capacity
Ingredients
- 1 kg swede (rutabaga) 2.2 lb
- 500 gr carrots 1.1 lb
- 1 kg sweet potatoes 2.2 lb
- 1 stick leeks about 300 gr or 10 oz
- 3 liters vegetable stock 101 fl oz
- 3 tablespoon balsamic vinegar
- 2 tablespoon honey
- 3 tablespoon olive oil
- salt and pepper to taste
Instructions
- Peel the swede, carrots and sweet potatoes. Clean the leek
- Cube the swede, carrots and sweet potatoes into around 5 cm cubes. Slice the leek in thin stripes.
- Prepare the vegetable stock.
- Heat the olive oil in the pot and then fry the leeks until they start to brown.
- Add the swede, carrots and sweet potatoes and cover with vegetable stock. Bring toboil.
- Season the soup while boiling with salt, pepper and honey.
- Cookfor around 80 minutes on a medium heat. You want to make sure the swede andother vegetables are soft but not too mushy
- One the vegetables are cooked you can blend the soup. This is optional. If you prefer a chunky soup, then leave you can leave as if.
- Add in the balsamic vinegar and stir well.
- Iwould suggest reheating the soup before eating, as the flavours intensify oncethe soup is reheated.
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